CUUL 1320 Garde Manger
Introduces basic pantry manger principles utilization preparation and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry garnishing and presentation training objectives. Topics include: pantry functions; garnishes carving and decorating; buffet presentation; cold preparations; hot/cold sandwiches; salads dressings and relishes; breakfast preparation; hot/cold hors d'oeuvres; chaudfroids gelees and molds; and pates and terrines. Laboratory practice parallels class work.